Poffertjes, (pronounced puff’ ur jis) or Dutch Mini Pancakes are small, fluffy yeasted treats made in a special cast iron pan. They are sold throughout the Netherlands, and are traditionally served hot with a pat of butter and a good sprinkling of confectioners’ sugar. However, they’re equally good when topped with Nutella.

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Why Poffertjes?
I first tasted Poffertjes several years ago when Susan and I were in Amsterdam. She was the master itinerary planner and included a visit to The Carousel Pancakes in Amsterdam.
They were so good that I decided that I had to buy a special pan to make them. We found the pan in a store in Brussels. However, it was just too heavy to lug back. Therefore, I ended up ordering the pan from Amazon UK. It was the same pan that we saw in Brussels.
After our experience in Amsterdam and almost buying the pan in Brussels, we stumbled across a food stall in the Greenwich Market near London called Planet Pancake. So, of course, we had to try the Poffertjes because they were so amazing when we first had them a few weeks earlier in Amsterdam.
For the Platet Pancake Poffertjes, we skipped the butter and sugar and instead opted for a Nutella topping. They were equally delicious.
Needless to say, we ruined our dinner, but it was well worth it!
Ingredients: Here’s What You’ll need for Batter
The batter for the Poffertjes is similar to pancake batter but with the addition of yeast.
- The Flour: I used all-purpose flour with a pinch of salt for this recipe.
- Sweetner: I used granulated sugar to add a bit of sweetness to the batter.
- The Liquid: For the liquid, I used milk, a large egg, and unsalted butter.
- Yeast: I used instant yeast in this recipe.
Special Equipment
As I previously indicated, I ordered the Poffertjes pan from the UK.
Aside from the pan, I used a small cookie scoop to add the batter to the pan and a candy-making fork along with a chopstick to turn the Poffertjes.
I could have also used a regular fork here or a wooden skewer.
Poffertjes versus Ebelskivers
The Dutch Poffertjes shouldn’t be confused with Danish Ebelskivers. Both are variations of pancakes. However, the batter for Poffertjes contains yeast, whereas that for Ebelskivers does not contain yeast.
Poffertjes are traditionally served with butter and a sprinkling of confectioners’ sugar, while Ebelskivers are generally stuffed with things like jam or Nutella.
The cavities in the Poffertjes pan are much smaller than those in the Ebelskivers pan – 1 â…ť inches versus 2 â…ś inches in diameter. In addition, my Poffertjes pan is made of cast iron and has a solid bottom. The Ebelskivers pan is made of aluminum and has an open bottom.
Here’s a pictorial comparison of my cast iron Poffertjes pan (top) and my aluminum Ebelskivers pan (bottom).
Steps: Making the Batter
- I started by heating the milk in the microwave to about 105°F. This took a little over a minute. Then, I added the yeast to the lukewarm milk and gave it a stir.
- While the yeast was coming to life, I added sugar and salt to the flour in a bowl. Then, I whisked the dry ingredients together.
- After about 10 minutes, the yeast had started doing its thing, so I added the milk/yeast mixture and an egg to the dry ingredients.
- Then, I beat the batter with my electric mixture on high until all the ingredients were incorporated and the batter was smooth. I could have also whisked the ingredients together until the batter was smooth.
- I covered the bowl with a piece of plastic wrap and set it aside for about 45 minutes. After 45 minutes, the batter was bubbly and had doubled in size.
Steps: Making the Poffertjes
- First, I heated the Poffertjes pan over medium heat for several minutes until it was hot. Then, I brushed each of the cavities with melted butter.
- Next, I added the batter to each of the cavities using a small cookie scoop.
The batter was put into a plastic bottle and squeezed into the cavities in Amsterdam. However, my batter was too thick for this to work. As it turned out, the small cookie scoop was the perfect size!
- I let the Poffertjes cook on one side for several minutes until the tops formed bubbles and started to look dry. Then, I carefully flipped them over using the candy fork and chopstick.
- After that, I let them cook for another minute or so on the other side and lifted them out. I repeated this with the remaining batter.
I ended up with about 60 absolutely delicious Poffertjes or Dutch Mini Pancakes.
For serving, I piled some onto a small plate while still hot, placed a pat of butter on top, and gave them a good sprinkling of confectioners’ sugar.
Each bite was amazing, and brought back fond memories of being in Amsterdam. Yum!
Frequently Asked Questions
Poffertjes are traditionally made with equal parts of buckwheat flour and all-purpose flour. The first time that I made them, I used buckwheat flour. However, I didn’t think they turned out that good, so I used all-purpose flour instead.
If you’ve ever made pancakes, you probably know how the tops form bubbles and start to look dried out, signaling the time to flip them. The same is true for the Poffertjes.
Poffertjes are smaller and thicker than pancakes. They are also made with a different type of batter, which is made with yeast and milk. This gives Poffertjes a slightly more tender and fluffy texture than pancakes.
You can make Poffertjes in a regular frying pan, but it will be more difficult to get them to cook evenly. The indentations in a poffertjes pan help to ensure that the poffertjes cook evenly and rise properly.
The most basic topping for Poffertjes is butter and confectioners’ sugar. However, you can also top Poffertjes with Nutella, strawberries and whipped cream, blueberries and lemon curd, or bacon and maple syrup.
Recipe Tips and Tricks
- Poffertjes are thought to have originated in a Dutch abbey, where they were created to use as a part of the communion host.
- The name “Poffertjes” comes from the Dutch word “pofferen,” which means “to puff up.”
- It’s important that you don’t overmix the batter because overmixing will make the Poffertjes tough. Mix the batter until it is just combined, then let it rise.
- Heat the Poffertjes pan over medium heat. The pan should be hot enough that the batter sizzles when it is added. If the pan is too hot, the poffertjes will brown too quickly on the outside and not cook through on the inside.
- Add the batter to the pan in small amounts. Don’t overfill the indentations, or the Poffertjes will not rise properly.
The Poffertjes recipe that I used was borrowed from Tara’s Multicultural Table.
If you tried this recipe, I’d love to hear how the Poffertjes turned out. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Recipe
Poffertjes (Dutch Mini Pancakes)
Equipment
- Poffertjes cast iron pan
Ingredients
- 1 ½ cups (12 ounces, 350 ml) milk, heated to about 105°F (See Tip 1)
- 2 ÂĽ teaspoons instant yeast
- 1 Âľ cups (8.75 ounces, 250 grams) all-purpose flour
- 2 Tablespoons granulated sugar
- Pinch of salt
- 1 large egg
- Unsalted butter (See Tip 2)
- Confectioners’ sugar for sprinkling on Poffertjes
Instructions
- Add yeast to lukewarm milk; stir to combine. Allow to sit for about 10 minutes or until frothy.
- Whisk together flour, sugar and salt in a large bowl. Add milk/yeast mixture and egg. Beat with electric mixer on high until smooth, about 1 minute. (See Tip 3)
- Cover bowl with plastic wrap; let sit until bubbly and doubled in size, about 45 minutes.
- Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 tablespoon of batter to each of the cavities. When small bubbles start to appear and the top starts to look a bit dried out, quickly flip Poffertjes. (See Tips 4 and 5)
- Allow Poffertjes to cook on other side until nicely browned, about 2 minutes. Remove from pan. Repeat with remaining batter.
- Serve hot with a pat of butter and a sprinkling of confectioners' sugar.
- Yield, about 60 Poffertjes.
Tips/Notes
- I used whole milk. However, you could also use low-fat milk. I heated the milk in my microwave on full power for about a minute.
- I melted about a tablespoon of butter to use for greasing the cavities of the Poffertjes pan.Â
- I could have also used a whisk to beat the ingredients together to form a smooth batter.
- If you’ve ever made pancakes, you should know how they look when it’s time to flip them over – small bubbles appear, and the top looks a bit dried out.
- While cooking the Poffertjes, watch the heat carefully. You might need to lower the heat just a little bit to prevent them from burning.
Hi, is it possible to make the batter ahead of time, like the previous night?
Kathy, I’ve not tried making the Poffertjes ahead of time. However, I often make yeasted recipes the night before and store them in the refrigerator before the yeast has started to produce the rise. The cold environment slows the yeast activity and produces a slow rise.
If you try making the batter the night before, I’d love to hear how it worked.
Chula
I don’t have a special pan for Poffertjes but do you think this would work using my cake pop maker just leaving it open the whole time?
Cindy,
It should work with your cake pop maker. Just as an FYI, the diameter of the cups in my Poffertjes pan is 1 1/2-inches. I suspect that the diameter of the cups in the cake pop pan is closer to 1-inch so they will be smaller but just as delicious! Let me know how this works.
Chula
Poffertjes is so dilicious. I made it according to your recipe and I have a great breakfast. thanks you.
Thanks so much for you comment! They take me back to Amsterdam where I first had the poffertjes.
Chula
These are so delicious. A new Saturday morning favorite for my young boys. I make them in the food processor and they turn out perfectly. The blueberry sauce is so easy & tops them off just right.
I made these for my grandchildren. They loved them. I didn’t even get a chance to take a photo.
Well, this gives you an opportunity to make them again! So glad your grandchildren liked the Poffertjes!
Chula
What a good idea using the food processor, and he blueberry sauce sounds amazing!
Chula
I made it for breakfast. It is so yummy and it is very easy to cook when you are on rush time!!
So glad you liked the poffertjes Samantha!
Chula
I do not have this pan, can I just scoop them out onto a skillet, would this work?
Kathryn,
I haven’t tried this without the poffertjes pan. However, I suspect that they would be like regular pancakes. If you try this without a pan, I’d love to hear how they turned out
Chula
Can i add almond milk instead regular milk?
I so want to make these! I need to get myself one of them poffertjes pans. The pancakes just look so light and delicate and dangerous – I can eat lots of them I think
Hi Bojan,
I’ve never made these with almond milk, so don’t know for sure whether it would work or not. However, if you use almond milk for making regular pancakes, I suspect that it would work fine. If you do make these with almond milk, I’d love to hear how they turned out.
Chula
Becky,
The poffertjes really are amazing!
Chula
I had never heard of poffertjes before. They were amazing! So little and fluffy, perfect for my children. I didn’t have a poffertjes pan available, so I used an aebleskiver pan and just fill the very bottom with the batter.
Hi Becky. Thanks for your comment and for letting me know that the aebleskiver pan worked! I suspect that the aebleskiver pan is more available in the US than the poffetjes pan.
Chula
Hi, my first taste of poffertjes was in breuklen , holland at a Kerimis9Dutch fair, with my husbands cousins in 1977. i have an electric poffertje maker & my 8 year old grandson loves making them, we’ve always used a toothpick to turn them over, pour the batter from a jug. i use a pikelet recipe.
Delicious! I’m from Amsterdam (now living in DC) and usually use the Dutch Koopmans brand poffertjes mix. If you’re in a hurry and don’t want to go through the rising process it works and tastes great. However if you want to go for the authentic your recipe gets very close. After rising the consistency got a bit thick, hard to put in a squeeze/condiment bottle which I use to fill the poffertjes pan (tip!) so I added some milk and voila, perfect. Also I just a frozen stick of butter -top of paper removed- to butter up the pan. Quick and easy. Anyway, kudos and I’ll be telling my Dutch friends about your website right away.
Thanks for you comment Peter. What a good idea adding a bit of milk to thin the batter and using the frozen butter to butter the pan! I’ll definitely be doing both the next time I make the poffertjes!
Chula
I followed your recipe but why they are not becoming fluffy they are just flat?? Please suggest me whabt could be wrong??
Jasmine,
The only thing that I can think of is that your poffertjes pan was not hot enough. I’ve never had a problem with them becoming fluffy.
Chula
I live in the US but grew up in the The Netherlands. I go back to visit every summer and one of the major highlights of the trip for me and my husband is eating as many poffertjes as possible! I just made your recipe using an aebelskiver pan that my mother in law gave me, and they were so delicious! It transported us right back to summer in The Netherlands! Thank you!
Thanks so much Elisabeth. When my daughter and I visit The Netherlands we love to indulge in the poffertjes.
Chula
I’m Dutch…first generation American and have never had puffertjes. I found your recipe and immediately ordered the pan.it finally arrived and I used your recipe with a gluten free flour blend. They ate heerlijk! Thank you for inspiring me to make them!
So pleased that you liked them Kelly!
Chula
I am fortunate to have a very good friend who grew up in Amsterdam. She has invited me to travel there with her twice now. Poffertjes are her favorite and I was introduced to them my first visit. Needless to say they became my favorite as well. I have tried several recipes trying to get them right, but this one is spot on! Thank you for sharing. This will now become my “..go to” recipe for poffertjes.
Thanks so much for you comment Allie!
Chula
Came out perfectly!
It is sooo good whoever made it up I love it.
So glad that the recipe worked out for you Leen!
Chula
I still love it
Who told you æbleskiver are stuffed with nutella or jam??? Traditionally they were made with an apple slice inside (I guess that’s technically stuffing) but now they are generally unstuffed and served with icing sugar and strawberry jam as dipping. I’ve never had them nor seen them served with nutella and can’t imagine they lightly spiced dough tasting nice with anything but jam and sugar.
As a native dane who’s only tried my dutch friend’s Poffertjes I would say the main difference between æbleskiver and Poffertjes are: Æbleskiver are almost completely spherical while Poffertjes are flatter. Æbleskiver are only eaten around Christmas in Denmark, hence the dough is spiced with cardamom, while Poffertjes taste more like “normal” pancakes
Your recipe is spot on and the poffertjes were light, fluffy and delicious! They are much lighter than the takoyaki I make.
Thanks so much Christine. I’m glad that the recipe worked out for you!
Chula
Hi I really want to make these but I don’t have the right pan so would it still work if I use a normal pan?
Hi I really want to try this but sadly i don’t have the Dutch pancake pan would I still be able to use a normal pan?
Hi Tiana,
I’ve not made the poffertjes without the poffertjes pan so I can’t say for sure whether this would work in a normal pan. However, given the consistency of the batter, it would be worth a try. I’d love to hear how it turns out.
Chula
I bank yah
I’ve never used Yeast before. Where can i buy this in the USA? Is it called dry Yeast for cooking? What if I make this without it? Thank you so much for your recipe. I have the same exact grill just never have used it.
Jessica,
You should be able to purchase yeast at any grocery store. It’s generally in the same place as the flour. The yeast that I purchase is either instant yeast, rapid rise yeast or bread machine yeast. With this type, you don’t need to proof the yeast before using it. You can purchase it in little packets if you don’t plan on using a lot.
The yeast is an important component to the poffertjes – it’s what makes them rise.
Chula
Thanks for sharing amazing recipes like this one!
Could you please share the amazon link for the cast iron pan?
Many thanks
Monica,
I bought my poffertjes pan in Brussels. However, here are three Amazon links for cast iron poffertjes pans:
https://www.amazon.com/Cast-Iron-Poffertjes-Pancake-Enameled/dp/B08BQQF6TX/ref=cm_cr_arp_d_product_top?ie=UTF8
https://www.amazon.com/Kasian-House-Poffertjes-Takoyaki-Pre-Seasoned/dp/B072MPBN5S/ref=sr_1_3?keywords=dutch+pancake+pan+cast+iron&qid=1637622770&qsid=146-2766105-7360543&sr=8-3&sres=B08BQQF6TX%2CB072MPBN5S%2CB000F741O4%2CB07VPQ98RK%2CB091DCQX6Q%2CB00GGMOSOA%2CB000ZUAFL4%2CB0854HX7JX%2CB076824Q3G%2CB00004RFPL%2CB071VT8PL8%2CB07C9K86ZM%2CB098319LPV%2CB07MKXDWP8%2CB00006JSUA%2CB0000VLY9U%2CB08W49SRS1%2CB0009JKG9M%2CB08NWCZV3M%2CB09DLWBZ81&srpt=SAUTE_FRY_PAN
https://www.amazon.com/Kasian-House-Poffertjes-Takoyaki-Pre-Seasoned/dp/B072MPBN5S/ref=sr_1_3?keywords=dutch+pancake+pan+cast+iron&qid=1637622770&qsid=146-2766105-7360543&sr=8-3&sres=B08BQQF6TX%2CB072MPBN5S%2CB000F741O4%2CB07VPQ98RK%2CB091DCQX6Q%2CB00GGMOSOA%2CB000ZUAFL4%2CB0854HX7JX%2CB076824Q3G%2CB00004RFPL%2CB071VT8PL8%2CB07C9K86ZM%2CB098319LPV%2CB07MKXDWP8%2CB00006JSUA%2CB0000VLY9U%2CB08W49SRS1%2CB0009JKG9M%2CB08NWCZV3M%2CB09DLWBZ81&srpt=SAUTE_FRY_PAN
Of the three pans, the first two are more similar to mine because of the flat bottom.
Hope this helps.
Chula
Thanks. These are amazing. I made the dough the night before, and put it in the fridge. Then in the morning popped it in the cold oven with a dish of boiling water for 10 mins before cooking. They were great!
Kate,
What a good idea to make the dough the night before. Also, I love your idea of bringing the dough to room temperature!
I’m so glad that you liked the Poffertjes!
Chula
Hello, I made the mix and put in the refrigerator over night covered. When I take in out in the morning , does it need to be room temperature before making, and can I take in out about 4 hours earlier and then make them? My first time making these and what degree should the oven be. Thankyou
Dominic,
I’ve never put the batter in the refrigerator overnight. However, assuming batter has doubled in size and is bubbly from being in the refrigerator, I would remove it about an hour before making the poffertjes.
The poffertjes pan is not put in the oven. Rather, I heat it on the stove top over medium heat until the pan is hot.
Hope this helps.
Chula
I’m not very good with yeast. I could really taste the yeast. What did I do wrong? Thank you!
Hi Brittany,
I’m sorry that the Poffertjes produced a strong yeast taste. I’ve never had that problem before.
I always use instant or bread machine yeast in this recipe. Given that, the only two things that I can think of that would produce a strong yeast taste are (1) too much yeast; or (2) the dough rising too quickly. With this recipe, I think that you could safely reduce the amount of yeast by 1/2 teaspoon to a total of 1 1/2 teaspoons.
Hope this helps.
Chula
My daughter wants me to put chocolate chips in these before baking. Would you suggest adding that to the batter initially, or folding them in after the batter has doubled?
Thank you!
Amy,
I haven’t tried putting chocolate chips in the poffertjes batter – but it sounds delicious.
However, in general additions to yeasted products like the poffertjes are added to the batter before the rise.
Hope this works!
Chula
Love it! so Sweat!
so good
Your comment about the buckwheat flour made me want to try your recipe because I had the same experience with that flour. Yours turned out perfectly and looked just like the ones in your pictures. I work with yeast frequently, so changed a little with that. Heated the milk to 115F and added a teaspoon of white sugar for the yeast to eat. I used active dry yeast. I will make them again – very good.
Thanks so much Randy! Glad you enjoyed the recipe.
Chula